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Add a photoServings: 6
Ingredients
- 6 lrg chicken cutlets
- 2 c. verjus (tart, unfermented grape juice)
- 2 med garlic cloves minced
- 1/2 c. chopped red onion
- 1/2 c. extra virgin olive oil
- 1/4 c. wine vinegar
- 1 tsp freshly-grnd black pepper
- 2 tsp salt Fresh thyme to taste Fresh rosemary to taste
Directions
- Butterfly chicken cutlets and place in a nonreactive bowl.
- Combine verjus, garlic, onion, oil, vinegar, pepper, salt, thyme and rosemary. Pour over chicken breasts, making sure which all chicken surfaces are exposed to liquid. Let sit at least 3 hrs, covered, in refrigerator; overnight is better.
- Prepare grill and grill chicken over high heat; twist breast 90 degrees on grill surface after 2 min in order to achieve cross-hatching pattern. Turn pcs over and repeat, cooking till flesh in the center of the cutlets just turns white. Place on platter and serve with grilled vegetables.
- This recipe yields 6 to 8 servings.
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